How to make
Beat the eggs and add the rest of the products to them, but without the sugar. Mix everything, until a homogeneous mixture is obtained (it is important, that the pumpkin puree is well strained and thick).
Caramelize the sugar with a few drops of water, until you get a light or dark caramel, depending on your preference, by being careful not to let it burn and darken too much, as it will be bitter.
Immediately pour the caramel into refractory or metal cups, which have been prepared in advance, by judging by the amount of the flan mixture. I had 8 cups of 7 fl oz (200 ml) each. Wait for it to cool and harden.
Pour the mixture into each mold, without filling to the top, because it is possible, that they will puff up a little during baking.
Bake at 300°F (150°C) in a water bath for 1 hour.
Serve them with whipped cream or sprinkle them with walnuts.
It's also a good option to add a walnut in each cup, on top of the caramel, before pouring the mixture.
I didn't have any cream or walnuts this time, but I guarantee you, that the flan will still have a very rich taste and a refined appearance.
I hope you like it! :)
